|
|
VIRGINIA CHICKEN PUDDING 1 (3 to 3 1/2 lb.) broiler-fryer, cut up 1 medium onion, halved 1 stalk celery, sliced 2 sprigs parsley 2 1/2 tsp. salt, divided 1/2 tsp. thyme, ground 1/2 tsp. pepper, divided 1 3/4 c. all-purpose flour, divided 1/3 c. + 2 Tbsp. butter or margarine, melted and divided 3 eggs 1 c. milk 3/4 c. + 2 Tbsp. water, divided 1 Tbsp. all-purpose flour Combine chicken giblets, neck and backbone with onion, celery and parsley, 1 teaspoon salt, thyme and 1/4 teaspoon pepper in a medium saucepan; add water to cover. Bring to a boil; cover and simmer 45 minutes. Strain and reserve broth. Discard meat and vegetables. Combine 1/2 cup flour, 1 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge chicken pieces in flour mixture, coating well; brown in 1/3 cup butter in large skillet over medium heat. Add reserved broth to browned chicken. Bring to a boil; cover and simmer 45 minutes or until chicken is tender. Remove chicken from skillet and cool; reserve broth. Remove chicken from bone; dice and place in a 1 1/2 quart casserole. Combine eggs, milk and 2 tablespoons butter; beat well. Add 1 1/4 cups flour and 1/2 teaspoon salt; beat well. Pour batter over chicken; bake at 450 degrees for 15 minutes or until lightly browned. Stir 3/4 cup water into reserved chicken broth. Combine 1 tablespoon flour to remaining water, mixing well; stir into chicken broth. Cook mixture over medium-high heat, stirring constantly, until thickened and bubbly. Serve gravy with pudding. Yields 4 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |